Beef and Veg Sausage Rolls

Beef and Veg Sausage Rolls
  • Prep: 15
  • Cook: 25 mins
  • Serves: 4


  • 1 spray olive oil
  • 1 medium zucchini
  • 2 large carrot
  • 1 medium celery
  • 1 clove garlic
  • 350 g lean beef mince
  • 8 sheet filo pastry
  • 2 tsp margarine


  1. Pre-heat oven to 180°C. Line a baking tray with baking paper.
  2. Spray a non-stick fry pan with olive oil and add the zucchini carrot celery and garlic. Cook on low until the vegetables have softened. Don't allow to brown. Add to a large bowl along with the mince and mix well. Divide the mixture into 8 and shape into 8 sausage-shaped pieces.
  3. Unroll the filo pastry sheets with the short end nearest to you. Brush the top one lightly with margarine. Place one of the sausages on the filo fold the edges in and roll up. Brush with a little more margarine to seal. Repeat with the rest of the sausages and filo sheets.
  4. Place on the baking tray and bake for approximately 20-25 minutes or until the pastry is golden and crispy and the meat is cooked through.

Note: The sausages and filo are both suitable to freeze separately but don't freeze the finished sausage rolls.

1 serve of vegies in each serving of this recipe.

Nutrition information

per serving per 100g
Energy 498.4 kJ 530.5 kJ
Protein 10.6 g 11.3 g
Fat, total 4.2 g 4.5 g
— saturated 1.6 g 1.7 g
Carbohydrate 8.6 g 9.1 g
— sugars 3.3 g 3.5 g
Fibre 2.2 g 2.3 g
Sodium 116.8 mg 124.4 mg

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.